Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-09-30

prepare WGuQlpg SQQPerS. Inc menu Z eQ
no5 be elaborate but hints IS 10 its de
iGands are always acceptable. A. Il sup
per recently given in large city, the
guests were served Ga Snail tables in
parlors end dining rooms at 10 O'Clock,
snd the menu wss as follows, and COM
mends itself as easy OF preparation and
ample to meet the demands Of the ccca-
ion:
liam. Turkey.
Chicken and Shrimp Salai
Scalloped Oysters,
Hot r 3lls. Olives.
Pickles
Cheese.
Caramel Cakes
Ice Cream Cake.
Angel Food
Fig Cake.
Kisses.
Ices.
Ice Cream.
Forai.L and Domestic Fru!ts
Coffee.
RECIPES.
Molasses Pie-One pint molasses, one
cali pint thick milk, one teacup lard or
/ butter, three tablespoons -four, half tca-
spoon soda, one tablespoon Of cinnamon.
VIII make four or five pies. Cover with
strips.
Tomato Soup-Cook til done one
quart tomatoes, add fest one teaspoon
ssleratus, then pepper freely, half cup CT
butter, then add two Qusrts new milk,
let ooil ill it boils to the top of kettle,
then ses OF Gnd add salt to taste.
Grape Chtchup pound Of gTapcs;
boil and press through colander; two
and half pounds of sugar, one pint Of
vinegar, one tablespoonful each Of cinns-
mon, cloves; alISpice and cayenne pepper,
ana 2 hsli Z tablespoonful OF salt. Boil
until the catchuo is rather thick
Pumpkin Pie.-Cook your pumpkins
very done, and rub through a sieve. To
3 pint OF pumpkin thus prepared add one
pint OF sweet milk and three eggs well
beaten. Season with nutmeg Gud ginger,
swecten TO taste. Bake as custard i'll z
quick oven, having only chs crust, y bot
toI8 one.
Drop biscui;s-Fer z family OF tbrae,
take Two cups of -four, two large tea-
spoo1fuls baking powder, small pinch
salt. Sift ali together and stir in as
much sweet milk, Cream and slI, IS will
make it SIS stiff rs can be SIRED. Drop
on creased tins and bake in q quick oven.
RABBIT pie-CuJ up, soak in salt water
hall IN hour, and boil nearly tender.
Cut some fat pork il strips, and boil two
eggs hard; put in the lie dish, lined with
paste. layer of the pork, then rabbit,
slices Of egg, salt, pepper, butter, mace,
and lemon juice; thicken with flour The
waEr the rabbit was boiled in, pour
| over, cover with paper, ana bake one
| hour.
For spiccd gcSpes take the pulp from
-. <rTIif riy,CS % cEyir- no
pulp and run through g c0lsBGsr TO GGS
cut lAe seeds, then add tAe ssins to the
strained pulp aid boil with the sugar,
pounds OF grape use four anu one-h8lf
pounds OF sugar, one pint of good vine
gar. Spice quite highly with ground
cloves and allspice, with little CHINA
mon.
To elem aGoves-Put two tsble-spoon-
! fuls Of British lustre to gill Of weak
alum water. Let the stove be cold, brush
! with the mixture, and let it stand foF p
yerT few minutes, then tske g dry brush
! dipped in dry lustre and rub until per.
fectly bright. Should any part, before
being polished, become gray, moigten 1t
with 6 wet brush, and proceed in the
same way as before.
A good nigel pickle may be made aiter
the following directions: Two gailons o.
cabbag@-choD fne one gallon Of
chopped green tometocs, twelve o1to1s,
sl@o chopped fna, one gallon best vlEe-
gar, one pound brown sugar, One table
spoonful 0l1ck pepper, half SO ounce
tameric powder, ono ounce celery seed,
one tablespoonful ground SllspiCe, one
tablespoonful ground cloves, quarter
pound white mustard seed, one gill Of
salt; boil together, stirring well, for two
hours; tskc fram the FIRE aid add the
Spices aad put in tiRht jars.
OFstar Loaves-With pointed, sharp
knife cut CT the tops Of some em8ll,
round French rolls; gcrGpe out The
crGm0s ard fry thrm crisp in clarified
| butter. Stew as MANY oysters as needed.
First. however, remove the fringe, or
"beErd," end eng them in tTo. Fill the
rolls 9Th ln2 0ygters, well mixed with
the crumbs, add bit CT butter TO each,
put Oh the lids and get in the over 10
brown. Serve with fried breSd crumbs
sprinkled on them.
Puapkin Preserves-SEce snd peel
pumpkins the night before making the
preserves, and cut INTO squares shout
three quarters of en- inch in sjZa, 10 Gre
pound punphins sdd three-20drtbs pound
sueGr, then put /. layer Of pumpkins in
preserve kettle, use ny boiler, sprinkle
e layer Of sugar, then pumpkins snd SO
or until sll js used up, lei stsDd until
mex. morning when they Will be floating
in 6 nice syrup, then put spices,
prefer cinnamon u1graund, some
liks lemons cut up and eGded.
put on stove, bring 80 scald-
isg heat; then take CT and let them get
perfectly cool, then put on the stove
again an6 let boil this time little, hut
not enough TO Irish; take from stove
again until cool, put them on the stove
again and fnish th's time. This way CT
preserving the pumpkin makec them
tough and transparent like citron or
watermelon preserves, they don't get
mashed up as they do when cooking them
FOR pies.-[W. S, c.